Bean salsa lettuce cups with vegan cheddar and vegan bacon

Salsa:

Yield: 734g or about 11 servings per recipe

Ingredients:

250g canned chickpeas (325g with liquid)

250g canned large butter beans (325g with liquid)

1 red long chili, diced fine

1 tbsp fresh ground cumin seed

¾ tsp salt

1tsp sweet paprika

Juice of one lime

1 medium red onion, quartered, sliced very thin or on mandolin

1 cup fresh coriander leaves with stems, stems chopped fine, leaves roughly chopped

Plus four or five stalks for plating

1 cup cherry tomatoes, quartered (or about 15 small)

3 cloves of garlic, minced

1 tbsp of olive oil

Method:

Mix all of the above in a large bowl. Set aside. 

Plating the cups:

1 serving/ per lettuce cup: 64g bean salsa, 1 tbsp/13g vegan bacon, 2 heaping tbsp/12g shredded cheddar, 8 thinly sliced chilis, I piece of gem lettuce

Ingredients:

100g vegan cheddar, shredded on microplane (violife brand)

150g vegan bacon (cook according to package)

Gem lettuce leaves, about three heads

1 red long chili, sliced thin on a mandolin

2/3 coriander leaves picked from stem for serving

Method:

Place 64g of bean salsa into cup, then the bacon, then the cheese. Finish with chilis and coriander leaf.